We spend a lot of time thinking about food.

Some of our favourite clients are food-based, White Spot, Triple O’s, Kernels, and Save-On-Foods, for example. So, we’ve almost always got food on the mind. We polled the AntiSocial Team to see who was making what, and they came up with the following recipes:


Tee Krispil recommends Kitchari, stating “this [recipe] gets me through the winter, it’s an Ayurvedic dish that balances your “dosha” or imbalances, depending on season and constitution, you change the spices accordingly.” Tee also mentions she wings her recipe, skipping the burdock root mentioned in the generic version below and adding carrots and mushrooms.

  • ½ cup white basmati rice
  • ½ cup organic yellow split mung dal or whole green mung beans
  • ½ of a burdock root or substitute 2 carrots
  • 1½ cups of fresh green beans
  • 1 small zucchini
  • 2 tablespoons ghee
  • ½ teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon of sea salt
  • 1 tablespoon coriander powder
  • 1 teaspoon of turmeric
  • 1 stick of kombu (seaweed—you can substitute a little wakame—one “leaf” per pot of soup)
  • 6 cups of water

Directions taken directly from banyanbotanicals.com
“Wash rice and mung dal and soak for three hours or overnight. Drain soak water. Wash and peel burdock roots or carrots, and cut in your favourite way. Cut green beans into 1-inch pieces. Cut zucchini into pieces—any way you like. In a saucepan, warm the ghee over medium heat. Add the fennel seeds, cumin seeds, and ginger, and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add the burdock or carrots, green beans and zucchini. Stir for a minute. Then add 6 cups of water and bring to a boil. Once the kitchari has come to a boil, add the salt, coriander, turmeric, and seaweed, and reduce heat to medium-low. Cover and cook until everything is tender (approx. 30–45 minutes). If you need to add more water to prevent scorching, please do so. The consistency should be that of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. You may add a little chutney to make it tastier.

Remember that your food will absorb the energy of your mindset and state of being while cooking, so you can assist your healing process by bringing good intentions and a sense of presence to your kitchen.”

antisocial recipes kitchari

Croque Monsieur

This simple-yet-sexy meal is for all you lovers out there: Tommy Watson says to “add ham to a grilled cheese to turn it into a Croque Monsieur. Classy and delicious.” It’s Watson’s go-to ‘Best First Date Meal’ and he mentions, “if you add a fried egg on top it turns it into a Croque Madame, depending on who you’re bringing home. Sadly, I don’t know any asexual variants to the sandwich but I’m working on it.”

  • 2 slices of bread
  • Butter
  • Sliced cheese
  • 1 slice of ham
  • An egg (depending on your date)

Spread butter across the outside of your bread slices. Stack cheese and ham between bread while heating up a pan. Cook the sandwich until outsides are crispy and cheese is melted. For a Croque Madame, fry the egg and add to the top of the Croque Monsieur. Thank Tommy Watson for what is sure to be a sexy date.

1-pot Vegan Tortilla Soup

Taylor Lowe lives that gluten-free life. She’s a Snack Queen who swears by the Minimalist Baker. This one-pot vegan tortilla soup has got us drooling.

Taken directly from The Minimalist Baker.


  • 1 1/2 cups rinsed, drained, and shredded jackfruit*, rinsed and sorted


  • 3 Tbsp water, vegetable broth, or oil
  • 1/2 small white or yellow onion, diced
  • 2 cloves garlic, minced
  • 1-2 small chipotle peppers in adobo sauce, loosely chopped (reduce or increase to preferred spice)
  • 1/2 tsp sea salt, plus more to taste
  • 2 tsp ground cumin
  • 5 cups vegetable broth (or store bought)


  • 5 small corn tortillas (or use tortilla chips!)
  • 2-3 Tbsp oil
  • 1/2 tsp sea salt
  • Lime wedges
  • Cilantro (optional)
  • Ripe avocado (optional)

Taken directly from The Minimalist Baker.

Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop into smaller pieces. For the remaining portion of the jackfruit that appears more stringy, use your hands (or two forks) to pull into small shredded pieces. You’re aiming to separate the jackfruit into small, shredded/chopped pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry. Set aside.

Heat a large pot over medium heat. Once hot, add vegetable broth, diced onion, and minced garlic. Saute, stirring occasionally for 3-5 minutes or until onions are translucent.

Add rinsed and shredded jackfruit and saute for 4-5 minutes to get some color and dry out jackfruit.
Add chipotle peppers, salt, and cumin. Saute, stirring frequently, for 3-4 more minutes. Add the remaining vegetable broth and bring back to a low boil. Then reduce heat and simmer for at least 15 minutes or up to 30 minutes.

Taste and adjust flavor as needed, adding more sea salt for saltiness, cumin for smokiness, or chipotle peppers or adobo sauce for heat. Once seasoned to taste, turn heat off to rest soup before serving.

In the meantime, heat oven to 380 degrees F (190 C). (If using tortilla chips, you can skip this step.) Cut corn tortillas into bite-sized strips and transfer to a baking sheet. Add 2-3 tablespoons of avocado oil and 1/2 teaspoon salt and toss to coat (amounts as original recipe is written // adjust if altering batch size). Arrange in a single layer on a baking pan and bake for 10-15 minutes or until they are golden brown. Watch carefully toward the end or they can burn!

To serve, place tortilla strips or chips in serving bowls, top with soup, and garnish with desired toppings such as avocado, cilantro, lime wedges (optional). Store cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Store any leftover tortilla strips at room temperature up to 2-3 days.

Minimalist baker tortilla soup

Wardog's Chili

Warren Fenton‘s famed chili had to make this list. Warren notes, “I don’t do portion sizes. With this chili, you cook like an artist — with taste.”

Figure it out.

  • Fry ½ an onion and 1-2 cloves in butter (all chopped). Once browned, add protein: beef, chicken, ground round and cook fully until browned, add chili powder, Worcestershire, 2 pinch salt here.
  • Once protein is ready, add canned or fresh chopped tomatoes.
  • Add beans, chickpeas, or corn next. I use 2-3 cans, pouring off the liquid before adding.
  • Flavour now with more chili powder, spices, salt and cacao.
  • Add fresh veg last and simmer until veg is done.

Vegan Tuna Salad Sandwich

Vegans — you can have it all. For plant-based noms, Alaina Hase recommends anything by Erin Ireland, author of the foodie blog It’s To Die For. She makes a vegan tuna sandwich that is blowing our minds.

Taken directly from It’s To Die For.

  • 1 can jackfruit (in brine or water, not syrup)*
  • 4-5 tbsp vegan mayo
  • 1-2 tbsp capers
  • 2 tbsp dijon
  • Salt & pepper
  • Oil & vinegar
  • 3 pickles (or more to serve as a side)
  • 1/2 c. micro-greens (I used sorrel from Urban Cultivator)
  • 1 avocado (sliced)
  • Sandwich bread

Taken directly from It’s To Die For.

Add drained jackfruit to a medium bowl and remove excess liquid by patting them with a clean cloth or paper towel. You want it as dry as possible.

Using a fork and knife, roughly chop / tear apart jackfruit into smaller pieces (as you might with tuna).

Next, add mayo, capers, 1/2 tsp of the dijon and salt & pepper and stir to combine.

Toast your bread and assemble your sammy by brushing one side with remaining dijon and drizzling the other side lightly with oil and vinegar.

Layer on pickles, avocado, vegan tuna salad and micro-greens.

Vegan Tuna Sandwich

Cauliflower Of Life w/ Red Beet Salatim

Christine Michelle has been perfecting her dish and boiling it down to an exact science. Taking anywhere between 20-45 minutes, you’ll be surprised at the absolute ease with which this is created.

  • Phone
  • Credit Card

Open Uber Eats on your phone, search ‘Chickpea’ restaurant, carefully select Platter menu, scroll down and select Cauliflower of Life Platter, press Add 1 to Cart.

Carefully select Salad menu, select Salatim Red Beet Salad, press Add 1 to Cart.

Wait, answer door when buzzer rings, and enjoy.